• 4servings
  • 20minutes
  • 80calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12, H, E
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 teaspoons olive oil

  2. 1/2 lb fresh asparagus spears, trimmed, cut into 1-inch pieces

  3. 1 small red bell pepper, thinly sliced

  4. 2 cartons (8 oz each) fat-free cholesterol-free egg product (2 cups) or 8 eggs, lightly beaten

  5. 1 tablespoon finely chopped fresh basil

  6. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. In 10-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add asparagus and bell pepper; cook 3 to 5 minutes, stirring frequently, until crisp-tender. Remove from heat; place cooked vegetables in medium bowl. Stir egg product, basil and salt into vegetables.

  2. In same skillet, add remaining 2 teaspoons oil and the egg mixture. Cook over medium heat about 5 minutes or until bottom is lightly browned and top is set, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.

  3. Place skillet-size heatproof plate, upside down, on top of skillet. Turn plate and skillet over; slide frittata back into skillet, browned side up. Cook until bottom is lightly browned. Invert onto serving plate if desired. Cut into wedges.


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